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Old 11-05-2003, 03:43 AM   #61
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Lately I've been pounding the breasts thin, and smearing with olive oil. Then, dip in grated pork rinds mixed with parmesan cheese (2 parts pork rinds to 1 part grated parmesan), poultry seasoning, sage, ground savory, ground ginger and pepper. I place in a casserole dish, and bake for about 15 minutes. Then, I remove from the oven, and add a slice of ham to the top of each chicken breast, cover with a can of mushroom slices that have been sauteed in butter and olive oil until golden brown. Top that with shredded mozzarella and broil for a few minutes, until the cheese bubbles and becomes brown. Oh sooooo good!!

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Old 11-19-2003, 01:46 AM   #62
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I love this thread
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Old 11-19-2003, 11:49 AM   #63
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Last night I made a recipe for Dana Carpender's recipe book....YUMMMM! And I made enough, so I can have leftovers tonight with my daughter! Very easy to make and quick!

CHICKEN SKILLET ALFREDO

1 1/2 lbs. of boneless skinless chicken breasts
(cut up in thin strips or cubes)
1 medium onion
Olive Oil
1 lb. mixed frozen broccolli and cauliflower
1 cup of jarred Alfredo Cheese Sauce

Slice your chicken breasts in strips or cubes. Slice the onion. Put the chicken strips and onion slices in a heavy skillet with Olive Oil (I also added some garlic...optional), and fry just a few minutes till done. While the chicken and onion is cooking, place the frozen mixed broccolli and cauliflower in a dish with a couple tablespoons of water, and microwave approx. 7 min. Drain the vegetables when done. When the chicken is cooked, pour the vegetables into the skillet with the chicken and pour the jar of cheese sauce over everything. Just heat through and serve. This is excellent, and very quick to make! Serves 4 or 5. (Even my daughter went crazy over it!)
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Old 11-19-2003, 08:09 PM   #64
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Old 11-19-2003, 09:31 PM   #65
 
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This thread needs to be another "STICKY" !!!!!
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Old 11-20-2003, 03:13 AM   #66
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This thread needs to be another "STICKY" !!!!!
I AGREE!!!!!!
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Old 11-23-2003, 11:15 PM   #67
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Chicken in a skillet

This is a" Lipton Soup Mix "Recipe

2 Tbls oil
2+1/2 to 3 pounds chicken, cut into serving pieces (I use the frozen chicken tenders, not breaded.
1 can (14 1/2 oz) diced, and peeled tomatoes (reserve liquid)
1 envelope Lipton Onion Recipe Soup Mix
1/3 cup water

In large skillet, heat oil and brown chicken; drain. Add tomatoes, then onion soup mix blended with water and reserved liquid.
Simmer covered, stirring occasionally, 45 minutes or until checken is tender. I like the sauce to thicken, sometimes I add water as needed to prevent sticking. Makes about 4 servings.

My calculations for carb are: 11 for the tomatoes, 24 for the soup mix.

Enjoy!
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Old 11-23-2003, 11:21 PM   #68
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PS Microwave instructions

Microwave instructions for the Chicken in a Skillet

Omit oil. In 3 qt casserole, heat chicken, uncovered, at High (full power) for 12 min, rearranging once; drain. Add tomatioes, then onion recipe soup mix, blended with water and reserved liquid. Heat covered 14 min or until chicken is tender, rearranging chicken once. Let stand covered 5 min.


I have never used the Microwave for mine.
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Old 11-24-2003, 11:21 AM   #69
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I found another recipe for chicken that is really really good. Awhile back we bought some Hatch green chiles and roasted them on the grill. We then seeded and peeled them and froze them for later. Well, I went looking for recipe to use them and I found a great one but I modified the sauce. Basically, it calls for mixing cream cheese, shredded cheddar and the green chiles together and using it as a stuffing. I pounded the chicken breasts, seasoned them with Mexican seasoning, placed a good amount of green chile /cream cheese mixture in the center and then folded them up and placed folded side down in a baking dish. I used a can of Hatch green chile sauce to pour over the top - it's about 4 carbs per 1/2 cup serving. I added extra green chiles to the sauce and sprinkled with more grated cheddar. I baked them for about 30 minutes. DH and I were really surprised at how good they turned out. We made them again about two weeks later and they are now a favorite! I'm sure you could make your own green chile sauce if you don't want to use the canned, or don't like the ingredients. The Hatch brand has corn starch, but no flour. I think the Old El Paso brand uses flour. You could also use canned green chiles if you can't get the fresh ones, but almost any roasted chile would do.
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Old 11-29-2003, 10:19 AM   #70
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Last night we tried this recipe:
Crock Pot Chicken Marengo

3 to 4 lb Chicken cut up.
1 c White wine dry
1/2 lb Mushrooms fresh
2 pkg Spaghetti sauce mix
1 can chopped tomatoes

Place chicken parts in crock pot. Combine spaghetti sauce mix with wine; pour over chicken. Cover and cook on low 6-7 hours.
Turn control to high. Add tomatoes and mushrooms. Cover and cook on high 30-40 minutes.

It was really good-I changed it a little though....I used a bag of frozen chicken breasts-and put them in frozen. We put in 2 cups of red wine, instead of the one cup of white. I also added a can of olives. It was great!! Today I cut up the chicken, and it was a great soup for lunch. HAPPY THANKSGIVING!
jennie

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Old 12-09-2003, 08:42 PM   #71
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Old 12-10-2003, 04:28 AM   #72
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Actually, the recipes here could be copied and pasted to the Classic Chicken Sticky at the top of the page - really, we can only have so many stickies. I'd rather see one for the Appetizers!

JMHO

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Old 12-10-2003, 02:21 PM   #73
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Originally posted by auntie3
Actually, the recipes here could be copied and pasted to the Classic Chicken Sticky at the top of the page - really, we can only have so many stickies. I'd rather see one for the Appetizers!

JMHO

Good idea auntie! Maybe admin can move this post up to the classy chicken sticky. That sounds good.
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Old 12-12-2003, 02:37 PM   #74
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Recipe Name: OMG - Best Chicken EVER!
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Submitted By: MiRedKitty
On: Nov-12-03 08:51 PM

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Serves: 2
CarbsPerServing: Maybe 6 per serving if you count the portabella, otherwise 4 or 5
Prep Time: about 30 min.
Effort: Easy






Ingredients:
4 Chicken Breasts (Sliced)
Mushrooms 2 cups (Sliced)
Portabella or White/Button
Butter 1/4 Stick (maybe more)
Olive Oil 1 Tbsp
Heavy Cream 6 Tbsp
Chicken or Beef Broth 1/2 Can
(Beef Broth is a little stronger taste)
Salt and Pepper to taste.
Onion (optional) cook with mushrooms


How to Prepare:

Slice Chicken and Mushrooms.Add Oil to pan and heat. Add Chicken and cook until most of moisture is gone. Add 2 Tbsp. of butter and fry until a little golden. Remove from pan and set aside.Add 2 Tbsp. butter to pan and fry mushrooms. Add broth and heat to boil. Add cream and heat until thickened a bit. Add chicken, toss and heat through. Dish up and enjoy! Tip: Don't wash mushrooms with water as they act like sponges. Wipe with paper towel and slice.
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Old 01-14-2004, 05:10 PM   #75
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Old 01-16-2004, 08:03 AM   #76
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I make this at least once a week....

In a little olive oil, saute a sliced chicken breast with a little sliced onion and sliced green & red peppers & chopped garlic. Season with chili powder, cumin & cayenne. When almost cooked, add some chunky salsa. The amount depends on how "saucy" you want it.

I usually then put it in a greased casserole & into the oven to finish cooking. During the last 10 minutes, liberally cover the top with shredded cheddar and/or jack cheese.

Serve with LOTS of sour cream. You can make it as spicey or mild as you like.
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Old 01-17-2004, 05:44 AM   #77
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I have many but one of my fave is:

1 chicken breat bone in skin on
1 large fresh basil leaf
1 or 2 slices hard cheese (I prefer white NY sharp cheddar or Vermont white cheddar sharp)
Butter or Olive oil......which ever you prefer
salt pepper to taste

Heat oven 350-400 take chicken breast and losen skin so you can slide cheese and fresh basil under the skin.

Brush with olive oil or butter which ever you prefer. Salt and pepper to taste.

Bake until done.

This is great as a left over reheated.
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Old 03-24-2005, 09:42 PM   #78
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Cream Cheese/Hot Green Salsa Mexican Chicken

I modified a recipe to come up with this. I always cook alot of chicken breast every weekend and then I have cooked chicken to make quick recipes after work. I cook chicken breasts on the grill then slice them 1/4 " to 1/2" thickness. Then I mix them with a little taco seasoning. I grease a pyrex dish and lay the chicken in the bottom. I then mix softened cream cheese and "Mrs. Renfrew's" Hot Green Salsa and then mix with chicken. Sprinkle a little mozzerella on top and bake just a few minutes till bubbly. It is great left over too. Even cold!
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Old 03-24-2005, 09:48 PM   #79
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Canned Tomatoes and Sunflower seeds

For a quick meal I grease a 13 x 9 glass dish and mix grilled chicken (cut up) with taco seasoning. I add a ton of wet garlic to canned diced tomatoes and a little italian seasonings. Pour over chicken then put a good helping of sunflower seeds on Top. I put a light layer of mozzerella, then bake. It is really good, cheap and fast if you already have the chicken cooked ahead of time. The sunflower seeds give it a nice texture. =) I adapted this recipe from a magazine and it reheats great for lunch.

Last edited by Baltozmom; 03-24-2005 at 09:51 PM..
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Old 12-03-2013, 05:19 PM   #80
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lots of great ideas here - old but good info.
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